Bring rice to a boil on high, then reduce to a low simmer to finish cooking
Start rice on high heat to reach near a rolling boil, then turn the heat down as low as possible to maintain a gentle simmer while it absorbs water.
The transcript shows bringing the pot to a boil on high, then reducing heat to a low rolling simmer for the absorption phase. It also warns that the next part of the process must be simmering (not boiling).
The short version
- Use high heat only to reach the boil.
- Finish on a low simmer for absorption.
What you need
- pot with lid
- stovetop burner
How to do it
- 1
After adding cooking water, put the pot on high heat and bring it to near a rolling boil.
The video looks for boiling starting at the sides and approaching a rolling boil.
Watch this step - 2
Once it’s boiling, reduce the heat as low as possible to maintain a gentle/rolling simmer.
The absorption phase should be simmering, not boiling.
Watch this step
What goes wrong
Keeping the pot at a hard boil for the whole cook
Turn the heat down to a low simmer once boiling begins.
Why it works
Boiling aggressively can over-agitate and cook unevenly, while a steady simmer provides controlled heat for absorption without scorching.
Put it to use
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